Marco's Coal-Fired holds the distinction of being the first Verace Pizza Napoletana certified restaurant in Colorado, with pizzamakers trained by the Associazione Pizzaiuoli Napolitani. Owners Mark and Kristy Dym built the kitchen around Antico Molino Caputo '00' flour, San Marzano tomatoes, Italian cheeses, and Colorado produce, cooking pies in a wood-fired oven that runs around 900 degrees.
Beyond the pizza, the menu runs to Jumbo Limoncello Chicken Wings, Meatball Sliders, and a Rotolo Pizza Roll stuffed with basil pesto and spicy salami to start, house specials like Meat Lasagna and Eggplant Rollatini, and an OG Pizzeria Salad loaded with olives and pepperoncini. Nutella- and powdered sugar-topped dessert pizza has become one of the kitchen's better-known items, and the bar keeps things local with Colorado beers and games on TV.
The Michelin Guide named Marco's Coal-Fired a selected restaurant in its 2025 guide. Regulars point to strong food, good value, and an authentic atmosphere as the draw, though experiences around service and delivery have been reported as inconsistent.
Beyond the pizza, the menu runs to Jumbo Limoncello Chicken Wings, Meatball Sliders, and a Rotolo Pizza Roll stuffed with basil pesto and spicy salami to start, house specials like Meat Lasagna and Eggplant Rollatini, and an OG Pizzeria Salad loaded with olives and pepperoncini. Nutella- and powdered sugar-topped dessert pizza has become one of the kitchen's better-known items, and the bar keeps things local with Colorado beers and games on TV.
The Michelin Guide named Marco's Coal-Fired a selected restaurant in its 2025 guide. Regulars point to strong food, good value, and an authentic atmosphere as the draw, though experiences around service and delivery have been reported as inconsistent.